Supper Swap – March 19, 2009 1 pound Box Bowtie Pasta - uncooked 8 oz bag Pepperoni – stack pepperoni and cut into fourths 2-4 cloves garlic 8 oz package fresh Mushrooms, sliced 14 ½ oz. can diced tomatoes with basil, garlic & oregano 1 ½ cups heavy whipping cream ¼ tsp fresh ground black pepper Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions: Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
Frozen Chicken Breasts with Pesto Butter Supper Swap – March 19, 2009
Ingredients 6 Boneless skinless chicken (2.5 lbs chicken) 1/2 cup Fresh basil leaves washed and dried 1/4 cup Freshly grated parmesan cheese 1 clove Garlic minced 1/2 cup Butter room temp 1/3 cup All purpose flour seasoned with S&P 1 Egg well beaten 3/4 cup Fine dry bread crumbs 2 tablespoon Butter (for serving day) 2 tablespoon Olive oil (for serving day)
COOKING DAY: Flatten chicken breasts to 1/8" thickness. IN a food processor, combine basil, cheese and garlic. Mix until thick paste is formed. Add butter and blend. On a piece of waxed paper, shape into 3-inch square. Chill until firm. Slice chilled square into 6 sticks approx 1/2" wide.
Lay out the flattened chicken. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.
Using 3 separate plates, place seasoned flour on one, beaten egg on one, and bread crumbs on one. Dredge rolled chicken breast in flour, dip into egg, then roll in bread crumbs. Refrigerate for at least 1 hour. At this point chicken rolls may be frozen in plastic wrap and freezer bags.
SERVING DAY: Unwrap Chicken rolls and put on plate in fridge. Thaw completely. IN large sauté pan, hat butter and olive oil on med-high heat. Sauté chicken for 10-15 min, turning until golden brown on all sides. Place in lightly greased pan and bake 350° for 40-45 min.
1 .7-ounce envelope Italian dressing mix 1/2 cup butter 2 pounds boneless skinless chicken breast 1 10.75-ounce can cream of chicken soup 1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat. To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
1½ pounds ground beef 1 medium onion, finely chopped 2 cans French cut green beans, drained 2 cans cream of chicken soup 1 small can (2.8 oz) French Fried Onions 24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions: Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
2 cuts round steak or sirloin steak (2 lbs) 1/2 tsp salt 1/2 tsp pepper 1/2 cut flour 1 package brown gravy mix1 package onion soup mix 1/4 to 1/2 cup oil 2 cups water 8 oz. noodles
Cooking Day:Cut steak into serving size pieces. Mix salt, pepper and flour in zip lock bag. Add steak pieces and shake to coat. Brown steak in small amount of oil. Scrape pan for drippings. Remove steak pieces and place in 9 x 11 pan. Add remaining flour to drippings. Add soup mixes and water to make gravy. Pour gravy over steak. Cool. Place beef and gravy in a freezer bag. Seal, label and freeze flat. Bundle with the uncooked noodles.Serving Day:Thaw contents of bag. Place in a baking pan. Cover and bake at 250°F degrees for 2 hours. Serve with cooked noodles.
Oriental Sesame Chicken Strips Supper Swap – March 19, 2009
Ingredients: 3/4 cup Honey 1/3 cup Orange juice 3 T. Soy sauce 2 envelopes Good Seasons Oriental Sesame Dressing Mix 2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips 1.5 cups rice
Assembly Directions: Mix honey, juice, soy sauce and salad dressing mix in large bowl until well blended.
Freezing Directions: Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions: Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop. Serving Directions for rice: Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Pepperoni Pasta Milano
ReplyDeleteSupper Swap – March 19, 2009
1 pound Box Bowtie Pasta - uncooked
8 oz bag Pepperoni – stack pepperoni and cut into fourths
2-4 cloves garlic
8 oz package fresh Mushrooms, sliced
14 ½ oz. can diced tomatoes with basil, garlic & oregano
1 ½ cups heavy whipping cream
¼ tsp fresh ground black pepper
Shredded Parmesan cheese
In fry pan, fry pepperoni a bit. Add garlic and mushrooms. Sauté until tender. Add tomatoes, pepper and cream. Simmer for 10 minutes, being careful not to scorch.
Cool and package in freezer bag. Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.
Serving instructions:
Thaw. Heat over low heat. Prepare bowties according to package directions. Toss pasta and sauce together at serving time. Serve with fresh Parmesan on top. Serve with a salad or green veggies.
Frozen Chicken Breasts with Pesto Butter
ReplyDeleteSupper Swap – March 19, 2009
Ingredients
6 Boneless skinless chicken (2.5 lbs chicken)
1/2 cup Fresh basil leaves washed and dried
1/4 cup Freshly grated parmesan cheese
1 clove Garlic minced
1/2 cup Butter room temp
1/3 cup All purpose flour seasoned with S&P
1 Egg well beaten
3/4 cup Fine dry bread crumbs
2 tablespoon Butter (for serving day)
2 tablespoon Olive oil (for serving day)
COOKING DAY:
Flatten chicken breasts to 1/8" thickness. IN a food processor, combine basil, cheese and garlic. Mix until thick paste is formed. Add butter and blend. On a piece of waxed paper, shape into 3-inch square. Chill until firm. Slice chilled square into 6 sticks approx 1/2" wide.
Lay out the flattened chicken. Place a stick of pesto butter on the larger side of the meat. Fold the remaining side over the butter, then fold under the two ends. Press meat together on all sides to securely enclose butter.
Using 3 separate plates, place seasoned flour on one, beaten egg on one, and bread crumbs on one. Dredge rolled chicken breast in flour, dip into egg, then roll in bread crumbs. Refrigerate for at least 1 hour. At this point chicken rolls may be frozen in plastic wrap and freezer bags.
SERVING DAY:
Unwrap Chicken rolls and put on plate in fridge. Thaw completely. IN large sauté pan, hat butter and olive oil on med-high heat. Sauté chicken for 10-15 min, turning until golden brown on all sides. Place in lightly greased pan and bake 350° for 40-45 min.
Cream Cheese ChickenSupper Swap
ReplyDeleteMarch 19, 2009
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze flat.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Tater Tot Hot Dish
ReplyDeleteSupper Swap – March 19, 2009
1½ pounds ground beef
1 medium onion, finely chopped
2 cans French cut green beans, drained
2 cans cream of chicken soup
1 small can (2.8 oz) French Fried Onions
24 oz pkg frozen tater tots
Brown ground beef with onion. Drain. Return to pan and stir in salt, pepper, green beans, soup and French fried onions. Put mixture in freezer bag. Place frozen tater tots in separate bag (if you find it more reasonable to purchase jumbo bags of tater tots). Combine all in a freezer bag with label including recipe name, date and Serving Day instructions. Freeze.
Serving Day Instructions:
Thaw ground beef mixture, but keep bag of tater tots frozen. Place ground beef mixture in bottom of oblong casserole dish. Arrange frozen tater tots over top. Salt & pepper top of tater tots. Bake uncovered at 350 degrees for 45 minutes or until hot and tater tots are brown and crisp.
SWISS STEAK
ReplyDeleteSupper Swap – March 19, 2009
2 cuts round steak or sirloin steak (2 lbs)
1/2 tsp salt
1/2 tsp pepper
1/2 cut flour
1 package brown gravy mix1 package onion soup mix
1/4 to 1/2 cup oil
2 cups water
8 oz. noodles
Cooking Day:Cut steak into serving size pieces. Mix salt, pepper and flour in zip lock bag. Add steak pieces and shake to coat. Brown steak in small amount of oil. Scrape pan for drippings. Remove steak pieces and place in 9 x 11 pan. Add remaining flour to drippings. Add soup mixes and water to make gravy. Pour gravy over steak. Cool. Place beef and gravy in a freezer bag. Seal, label and freeze flat. Bundle with the uncooked noodles.Serving Day:Thaw contents of bag. Place in a baking pan. Cover and bake at 250°F degrees for 2 hours. Serve with cooked noodles.
Oriental Sesame Chicken Strips
ReplyDeleteSupper Swap – March 19, 2009
Ingredients:
3/4 cup Honey
1/3 cup Orange juice
3 T. Soy sauce
2 envelopes Good Seasons Oriental Sesame Dressing Mix
2-1/2 lbs.Boneless, skinless, chicken breast; cut in strips
1.5 cups rice
Assembly Directions:
Mix honey, juice, soy sauce and salad dressing mix in large bowl until well blended.
Freezing Directions:
Place the chicken strips in a freezer bag. Pour marinade over chicken in bag. Seal. Place inside another freezer bag so that the chicken is double-bagged. Include a slip of paper with the “Serving Directions”. Freeze flat.
Serving Directions:
Thaw chicken and thread on skewers through each chicken strip. Broil 4 inches from heat, or grill over medium coals 8-10 minutes or until cooked through, turning frequently. You can also cook the chicken in a non-stick skillet on the stovetop.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.